Chicken with Brown Butter & Caper Sauce

I had some capers leftover from the Chicken Puttanesca Pasta that I made earlier this month, so I thought I’d use them to make one of my favorite dishes. As I mentioned in that post, when I buy a “gourmet” ingredient, I like to make sure I use it all up during the month so that I don’t forget about it before it goes bad.

And trust me, this recipe is worth buying capers once in a while! I am definitely hooked on capers!

Chicken with Brown Butter & Caper Sauce

Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Keyword: chicken


  • 2 tbsp olive oil
  • 4 boneless, skinless chicken breasts, butterflied and pounded paper-thin
  • Salt & pepper
  • 1 1/2 cup flour
  • 4 tbsp butter
  • 2-3 tbsp capers
  • Juice of half a lemon, or 2 T. lemon juice
  • 1/4 cup white wine, optional


  • Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Cover both sides with flour.
  • Add chicken to hot skillet and cook until browned on both sides and fully cooked, about 2-3 minutes per side. Remove from pan and keep warm.
  • Add butter to the skillet. Melt and stir frequently, making sure to scrape up any bits left on the skillet from the chicken. Cook over medium-low heat for about 5 minutes, until the butter starts browning.
  • Add the capers, lemon juice, and wine if desired. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
  •  Spoon the butter and capers over the chicken and serve.


This is another dish that really should not be made ahead of time. In fact, I usually reserve this for Sunday nights. However, you can get a head start by prepping and flouring the chicken earlier in the day. Just be sure to let it come to room temperature before cooking.

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